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Quick Red Beans and Rice
Quick Red Beans and Rice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up red beans and rice in no time by blitzing veggies in a food processor for easy prep!
Ingredients:
  • 1 medium onion, quartered
  • 3 cloves garlic
  • 0.5 green bell pepper, quartered
  • 2 stalks celery, cut into 2-inch pieces
  • 2 tablespoons water
  • 3 (15 ounce) cans red kidney beans, drained and rinsed
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 2 teaspoons hot sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon cayenne pepper
Instructions:
  • Warm up a spacious nonstick pot over medium-high heat.
  • Mince onion and garlic in a food processor. Add to a heated pan. Finely chop bell pepper in the processor and add to the pan. Repeat with celery.
  • Thoroughly mix vegetables and incorporate 2 tablespoons of water. Cook until tender, for 6 to 10 minutes.
  • Add half of the beans and tomatoes into the food processor. Pulse until the beans are coarsely chopped, stopping just before they become completely pureed.
  • Combine the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne in a pot. Cover tightly, simmer on low heat for at least 30 minutes to let the flavors meld, stirring occasionally.

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